Farfalle with Peas and Bacon

Chop up the bacon into 1/2 inch pieces working from one end to the other (I usually put the bacon into the freezer for a bit to make it easier to cut – it should take around 5-10 minutes in the freezer).

Heat a large saute pan up on medium heat, add bacon and cook to desired doneness. I usually crisp mine up really well as I find it won’t get soggy in the pasta dish. It can take around 7 – 10 minutes to get it crisp. Remove bacon from pan and leave bacon fat in pan and set pan aside.

While the bacon is cooking bring a large pot of salted water to a boil, cook pasta al dente (according to package instructions for al dente).

Once pasta is ready place saute pan back on a low heat, using a slotted spoon add pasta to the saute pan. It is okay if some pasta water gets into the pan it is actually preferable. Once you have removed all the pasta throw the peas into the boiling pasta water and cook for about 4-6 minutes. Remove from heat and add peas to the pasta with a slotted spoon.

Add around 2 Tablespoons of olive oil and the bacon to the mixture and toss to coat. Season with salt and pepper to taste.

Once plated add grated parmesan and serve immediately. I sprinkle crushed red pepper flakes on mine right before serving.